Rhubarb Chiffon Pie

2 cups finely cut rhubarb
1/2 cup sugar
1/4 cup water
1 envelope unflavored gelatin
1/4 cup cold water
2 egg whites
1/4 cup sugar
1/4 cup whipped cream

Cook rhubarb with sugar and water until tender. Add gelatin which has been dissolved in cold water. Chill and when thickened, fold into egg whites which have been stiffly beaten and mixed with the whipped cream. Fold in sugar. Pour into baked pie shell and chill.